Caramel Cookies

Two blogs in one day! (I'm trying to catch up). The first week of February, we made caramel cookies. They are similar to the butterscotch cookies we made the week before in that they are shaped into a log and chilled in the refrigerator for several hours before baking. A full recipe makes 14 dozen cookies. That seemed like a little much so we halved the recipe. These were good cookies although they didn't really taste like caramel, more like really good brown sugar cookies. They didn't last long.

Butterscotch Cookies

We got a little busy over the holidays - lots of catering work, shopping, Adair coming home from college, parties, family gatherings, New Years' in VA, - so we took a little hiatus from cookie baking. We started up again in mid-January and made butterscotch cookies. These were cookies that had to be shaped in a log and chilled for several hours before baking. The recipe called for nuts but Chloe wanted to add butterscotch chips instead (she likes to experiment with food). The substitution proved to be a great one! The cookies are definitely a keeper. Thick, soft and chewy and the perfect flavor of butterscotch. Yum!